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Cheesy Bacon Mushroom Chicken

A comforting dish that combines succulent chicken breasts with crispy bacon, sautéed mushrooms, and melted cheeses, perfect for gatherings or weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1/2 cup honey mustard sauce the sweet tang is just divine
  • 1 cup sliced mushrooms fresh or canned — they both work!
  • 8 slices crispy cooked bacon because bacon makes everything better
  • 1 cup Colby Jack cheese for that creamy texture
  • 1 cup Cheddar cheese sharp is my favorite!
  • 2 tablespoons Dijon mustard adds a zesty kick
  • 1 tablespoon Worcestershire sauce brings a depth of flavor
  • 1 teaspoon paprika for a touch of warmth
  • to taste Salt and pepper
  • 2 tablespoons olive oil for sautéing
  • to taste Fresh parsley optional for garnish — it adds such a nice pop of color

Method
 

Preparation
  1. Preheat your grill or a stovetop pan over medium-high heat.
  2. Season both sides of the chicken breasts with salt, pepper, and paprika.
  3. In a small bowl, mix together the honey mustard sauce, Dijon mustard, and Worcestershire sauce.
  4. Brush this mixture generously on both sides of the chicken.
Cooking
  1. Grill or pan-sear the chicken for about 6 to 7 minutes per side until fully cooked.
  2. Set the chicken aside and cover with foil to keep warm.
  3. In a separate pan, sauté sliced mushrooms with olive oil until tender and lightly browned.
  4. Preheat your broiler.
  5. Layer each cooked chicken breast with sautéed mushrooms and two slices of crispy bacon.
  6. Sprinkle Colby Jack and Cheddar cheese generously over the top.
  7. Slide under the broiler for about 2 minutes or until the cheese is melted and bubbly.
Serving
  1. Garnish with fresh parsley before serving.
  2. Serve hot and enjoy!

Notes

You can prepare the honey mustard mixture ahead of time and even cook the chicken in advance. Store leftovers in an airtight container in the fridge for 3-4 days and reheat in the oven at 350°F.